Method 1:
Brine:
Dissolve salt in the water by heating up the water.
The almonds:
Fill up 1/3 of grill starter and light it.
Place the coals in one side of the grill and a drip tray in the other side.
Remove the foil from the smoke dust tray and place it directly on top of the coals.
Put the almonds in a foil tray with holes or in a vegetable tray.
Place the tray with the almonds on the grid over the drip tray.
Cover the grill with the lid. When it starts smoking, close the damper by 2/3.
Smoke the almonds for approx. 15 – 20 minutes. When the grill has reached 200 – 250 degrees Celsius, check the almonds after 10 minutes.
When the almonds have been smoked, take off the lid and pour brine over the almonds, which then evaporates.
Method 2:
Salt oil:
Grind the salt in a mortar. Add a drop of rape seed oil and stir well until the consistence becomes thick.
The almonds:
Put the almonds in e.g. af plastic bag or a bowl and add the salt oil, mix it well until the almonds look greasy.
Fill up 1/3 of the grill starter and light it.
Place the coals in one side of the grill and a drip tray in the other side.
Remove the foil from the smoke dust tray and place it directly on the coals.
Put the almonds in a foil tray with holes or in a vegetable tray.
Place the tray with almonds on the grid over the drip tray.
Put the lid on the grill. When it starts smoking, close the damper by 2/3.
Smoke the almonds for approx. 15 – 20 minutes.